- Cover and cook on low 8 to 9 hours
(or high 4 to 4 1/2 hours). Stir in kale
(if using) the last 30 minutes of
cooking. Before serving, stir in vinegar
and season with salt and pepper.
Sprinkle with additional fresh thyme
or rosemary.
Red Lentil and
Sweet Potato Curry
pictured on page 63
9 hours 20 minutes lMakes 11 cups
A sprinkling of fresh cilantro and a
squeeze of lime juice just before
serving add bright, lively flavor to this
rich stew.
1 32-oz. container low-sodium
vegetable broth
(^4) 1/2 cups 1-inch cubes peeled
sweet potatoes
(^1) 1/2 cups dry red lentils
1 14.5-oz. can no-salt-added
diced tomatoes, undrained
1 cup chopped onion
3/4 cup chopped green bell
pepper
2 Tbsp. no-salt-added tomato
paste
3 cloves garlic, minced
2 tsp. grated fresh ginger
2 tsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. crushed red pepper
1/2 cup chopped fresh cilantro
Sea salt and freshly ground
black pepper, to taste
Hot cooked couscous, quinoa,
or brown rice (optional)
Lime wedges
- In a 5- to 6-qt. slow cooker combine
vegetable broth and 2 cups water.
Add the next 12 ingredients (through
crushed red pepper); stir to combine. - Cover and cook on low 9 to 10 hours
(or high 4 1/2 to 5 hours). Stir in 1/4 cup
of the cilantro. Season with salt and
black pepper. If desired, serve stew
with couscous, quinoa, or brown rice.
Top with remaining 1/4 cup cilantro and
serve with lime wedges.
Ratatouille
pictured on page 63
5 hours 20 minutes lMakes 6 cups
While it is not necessary, a quick stir
halfway through cooking ensures the
vegetables stay evenly moist.1 medium eggplant, unpeeled,
cubed (6 cups)
2 medium zucchini or yellow
squash, coarsely chopped
(3 cups)
4 roma tomatoes, cored and
coarsely chopped (1 cup)
2 8-oz. cans no-salt-added
tomato sauce
1 1/2 cups chopped red bell pepper
1 cup chopped onion
4 garlic cloves, halved
1/8 tsp. cayenne pepper
1/4 cup chopped fresh basil
Sea salt and freshly ground
black pepper, to taste
4 cups cooked wheat berries
(2 cups dry)
Lemon wedges- In a 5- to 6-qt. slow cooker combine
the first eight ingredients (through
cayenne pepper). - Cover and cook on low 5 to 6 hours
(or high 2 1/2 to 3 hours). Stir in half of
the basil. Season with salt and black
pepper. Serve with cooked wheat
berries. Sprinkle with the remaining
basil and serve with lemon wedges.
Split Pea Soup
pictured on page 63
8 hours 20 minutes lMakes 9 cups
Smoked paprika gives this soup its
classic smoky flavor that traditionally
would come from a ham bone.1 32-oz. container low-sodium
vegetable broth
16 oz. dry green split peas, rinsed
and drained
1 cup chopped onion1 cup chopped carrots
1 medium fennel bulb, cored
and chopped
1/2 cup chopped celery(^1) 1/2 tsp. smoked paprika
1/2 tsp. crushed red pepper
1 Tbsp. red wine vinegar
Sea salt and freshly ground
black pepper, to taste
- In a 5- to 6-qt. slow cooker
combine vegetable broth and
3 cups water. Add the next seven
ingredients (through crushed red
pepper); mix well. - Cover and cook on low 8 to
10 hours (or high 4 to 5 hours). Stir
in vinegar. Season with salt and
black pepper.